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Type Korean noodles
Place of origin Korea
Main ingredients Kombu extract
Cookbook: Cheonsachae  Media: Cheonsachae
Hangul 천사채
Revised Romanization cheonsachae
McCune–Reischauer ch'onsach'ae

Cheonsachae are Korean half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste of these noodles is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[1]

See also[edit]


  1. ^ 천사채 (in Korean). Doosan Encyclopedia.